Follow basic salami preparation practices when making this sausage.
- Clean and sanitize all of your equipment.
- Keep your meat and grinder parts cold (under 34f or 1c) during the grinding process.
- Rehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.
- Rehydrate your mold (in non-chlorinated water) 30 minutes before use
- Mix your very chilled mincemeat (under 34f or 1c), seasonings, and starter culture till the mince becomes very tacky.
- Tightly stuff the mince into casings and prick out any air pockets.
- Record the starting weight and the target weight of each salami link.
- Brush with protective mold culture (unless you plan on cold smoking)
- Hang the salami to ferment.
- After the pH target has been hit, hang the salami to dry till the weight loss target has been achieved.
- Remove from the drying chamber, slice thinly, and enjoy.
Here are a few things you might find useful when making salami.
- SavorYe Flavor Booster
- Dry Curing Cabinet
- Iodophor Sanitizer
- Starter Cultures and Molds
- Insta Cure #2 (Curing Salt with Nitrites/Nitrates)
- Insta Cure #1 (for short cures)
- EcoCure #2 (No Nitrite Curing Salt)
- Eco Cure #1 (A Nitrite free alternative to curing your meat)
- Dextrose
- Apera pH Meter with Bluetooth
- Cure Accelerator
- Thermapen ONE (Accurate Thermometer)
- Sausage Pricker
- ausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
- InkBird Controllers temp & Humidity
- Dehumidifier Eva Dry 1100
- Cool Mist Ultrasonic Humidifier
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
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Cranberry Walnut Parm Salami
THE REVISED VERSION
How much do you want to make? 1000 grams
Ingredients
- 700 g lean pork
- 300 g pork back fat
- 22.5 g salt
- 2.5 g insta cure #2
- 1.5 g dextrose
- 7 g savorye optional flavor enhancer
- 3.5 g cracked black pepper
- 4 g garlic powder
- 2 g onion powder
- 2 g coriander powder
- .5 g dried sage
- 35 g dried cranberries finely chopped
- 25 g walnuts toasted and chopped
- 75 g parmesan cheese chopped into cubes
- .5 g orange zest
- 30 ml red wine
- Flavor of Italy Starter Culture re-hydrate 1/4 tsp of starter in 1/4 cup of distilled water for every kilo (2.2 pounds) of meat/fat. Let this rest for 30 minutes
- protein lined casings 61mm
- dried hog casings 61mm
Instructions
PLEASE NOTE THAT THIS IS THE REVISED VERSION OF THE RECIPE I FEATURED ON MY YOU TUBE PAGE. THE ORIGINAL RECIPE DID NOT HAVE CORIANDER AND IT HAD 3g OF ORANGE ZEST/KILO (WAY TO MUCH IMO)
Prepare the Salami
- Clean your meat of any sinew or silverskin and cut the meat and fat into small chunks (small enough to fit into your grinder)
- Chill your meat to below 34f (1.1c). Grind chilled meat and fat through a medium course plate (6mm). Rechill after grinding.
- Prepare the casing by soaking in luke warm water for 15-20 minutes
- Rehydrate the starter culture in non chlorinated water for 30 minutes prior to using.
- Add the starter culture to the meat and mix to incorporate. Then add the rest of the ingredients (except the cubes of parmesan cheese) to the meat and continue mixing. Mix well until everything is thoroughly incorporated. It should feel tacky and stick to your hand if you turn your hand upside down, when finished. Finally add the cubes of parmesan cheese and mix only to incorporate.
- Stuff the mince tightly into your casings, Be sure to take a small amount of mince meat and wrap it in some cling film. This is what you will be testing the ph of your salami with. Prick with a sanitized sausage pricker, weigh your salami and record the weight. For a firm salami I would target a 40% weight loss. If you like your salami a bit softer you can target a 35% weight loss. For this salami I would recommend a 34% – 35% weight loss (this is a personal preference)
- Ferment your salami by placing them in an environment that between 75F (23.9c) and 85F (29.4c) with high humidity for 18-24 hours. You can achieve high humidity by wrapping your salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off. (EVERY STARTER CULTURE IS DIFFERENT. THESE INSTRUCTIONS ARE FOR THE FLAVOR OF ITALY STARTER CULTURE). The goal of fermentation is to reach a pH below 5.3. I generally try to target anything between 5.2 and 5.0.
Cold Smoke your Salami (optional)
- I generally cold smoke during the fermentation step (which is a lot easier). Just make sure there's a tray of water in your smoker and keep the temps between 70f and 85f. For a lightly smoked salami cold smoke for 3-6 hours. For a smokier flavor, cold smoke for 9-12 hours. During the smoking step your salami should not be wrapped in cling film…
- Check the ph of your salami sample after 17-18 hours. Once you have reached the target pH you can transfer your salami to the drying chamber.
- The drying conditions should be set to 55F (13c) and 80% humidity. Leave it in here till you lose 35% – 40% moisture loss. The more moisture that is lost the harder your salami will be.
- once you hit your weight loss target, slice thinly and enjoy
Storage Instructions
- To store your salami, remove the casing and wash the salami with either vinegar or wine. Place your salami stick in a vacuum sealed bag and refrigerate.
RECIPE NOTE
- If you do not plan on smoking your salami, it is recommended to add a mold culture to the exterior. Mold 600 is a good choice.
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A whole lot of different ingredients for this salami.
I just don’t attempt to make salami; summer sausage is my forte.
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